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What's Up Cupcake has moved! I was able to login to my original account, so while I'm still new to this, I decided to switch over to that location as the name is easier to navigate.  So please, make your way on over to:

http://whatsupcupcake.blogspot.com

And while I was at it, I linked the blog to it's official domain name. So you can also access it at:
http://www.whatsupcupcakeblog.com

Either link will take you to the blog, so just use whichever is easier to remember.  Don't forget to update your subscriptions and RSS Feeds.  See you at the new site!

Sweet Treats Saturday: Caramel Apple Bread

This recipe is kind of cheating. I’ll admit, it’s not completely from scratch, but it’s one of my favorite quick recipes that I make during autumn.  It’s a great twist on a traditional harvest bread recipe and it’s so easy to do.

I started doing this variation years ago when I worked retail at Williams-Sonoma.  They have an apple bread recipe that they used to release seasonally (I think it’s still on a seasonal basis, though it might be an everyday item at this point).  Luckily, you can purchase apple bread mix at many grocery stores, so you don’t have to drop big bucks for this simple treat.  I picked up my mix from Trader Joe’s.

Here’s how it works:

• Prep the batter according to the directions on the mix packet.  Unwrap individual caramels. You will probably only need 8-10 piece depending on how large your loaf pan is.

• Butter or spray your baking pan.  Don’t skip this step as any caramel that touches the pan will stick, so if it is well sprayed, then you should have no worries when it comes time to release the loaf.
• Pour the batter into the pan.  Place caramel pieces throughout the bread.  Do not push them down too far as they will sink/melt during the baking process.  You can coat them in flour, but I find that just gently pressing them into the batter eliminates this step.  Don’t place them too close together as you’ll end up with a big melted mess in the middle of your loaf.

• Bake the bread as directed on the packet.  When checking for doneness, make sure you’re not inserting a toothpick into a caramel piece as you won’t get a proper idea of doneness.

I find this is best serves warm when the caramel is still gooey, but it is wonderful as leftovers as well.  I store it in an airtight container for up to 3-5 days… if it lasts that long.

Halloween masks and makeup

Just in time for the finishing touches of my owl costume, Cirque du Soleil posted some videos on YouTube of some Halloween mask and makeup ideas inspired by their shows.  I'm in love with the fourth video, the Zumanity mask, to coordinate with my owl costume and may have to take some aspects when finishing my mask and doing my makeup.

Zumanity Mask

Even if you're not looking for a mask idea for Halloween, the videos and the techniques they use are pretty incredible.  You can also buy the masks online from their website.  They're a bit pricey but for the avid Cirque fan, they could be nice to have.

Rainy days heat wave!

I have been determined to finish my Rainy Days coat this week and of course, a random heat wave hits the Bay Area.  Regardless, I finally decided how to proceed with my jacket and the plan of attack!  I was torn between buttons, a zipper, or just a tie closure.  I haven’t tackled buttons before and by the time I had started thinking about the closure, I realized I had already sealed the ‘button’ area and would have to do a bit of backtracking to put them in.  I like the ease of zippers, especially on a rainy day, so that route won the closure contest.

Pre-pocket.

Putting in the zipper was easy, but it was definitely the point where I needed to tape my presser foot.  The oil cloth was too sticky alone, but just a small piece of invisible tape on the presser foot worked wonders. 

I had also decided to do the pleated pocket. It comes with a top flap, but I actually liked the look without it.  I don’t know if it’s because that part of the pattern was hard to match up but I thought it looked fine without the top.  I did make it and put it to the side in case I decide that the functionality will be more important... I never really use pockets on my rain coats though I do like to have them.  I also made the sash but didn't think the coat needed it with the zipper.  Again, may change my mind, but for now decided to do with out.

So now, I’m keeping my fingers crossed for some rain.  Even a light drizzle would be nice; anything that would give me an excuse to go out in my new rain coat!

FO: Colette Crepe Dress

It’s official! I’ve finished my first sewn garment that I made 100% by myself.  I haven’t had a chance to get out and pick up the closing pieces to my raincoat but luckily I had the new Colette Crepe wrap dress pattern that required no closures or any other items that I didn’t have handy.  All that was needed was the fabric and interfacing. 

Ta-da!

Back view

This dress was rated at the beginner level which I thought was appropriate since I had technically only ever made clothing pieces with the help of friends.  The pattern came with a short instruction ‘book’ that walked me through the creation process step-by-step.  

Close up of the fabric.

I found this fun fabric at my local fabric and yarn store, Bobbin’s Nest.  When I buy clothes for myself, I tend to go for basics and solid colors, so I decided this dress should be something fun that I wouldn’t be able to pick up just anywhere.  To be a little safe still, I chose the accent ribbon in black.

The top is almost complete.  Wallace approves.

I followed the pattern exactly with one minor modification.  The pattern comes with two neckline versions.  Version 1 is the pattern I followed: a rounded neckline.  Version 2 had a more shaped neckline but was also the version that had a contrasting sash.  I decided to go with Version 1 but swap in the different colored sash.

Attaching the top to the skirt.

The pattern was extremely easy to follow.  The dress fits great and I think one of my favorite features is the pockets.  I also liked the final length, so I hemmed it as is, but I may eventually shorten it a bit. 

Tobey guards the sewing machine.

As usual, my cats decided to help continuously through the process.  Once I made it to the final steps, it wasn’t a problem, but between their naps on the fabric, or grooming on my sewing table, we had a few battles.  In the end, I think they can claim victory.

Simon conducts quality control.

Super Cute

I think I'm going to have to add this cutie to my 'to do' list: Tiny Owl Knits: Cupcake Kitten Hat

Sweet Treats Saturday: Salted Toffee Chocolate Squares

A little break from the fruit trend. Now it’s time for some serious sweets!  I was craving chocolate this week, when my daily Martha Stewart recipe popped up in my inbox.  Salted Toffee Chocolate Squares? Yes, please!  

Graham crackers covered with toffee and almonds. Before baking.

The recipe was incredibly simple.  I followed it almost exactly with the only variations being because of my pan size.  I was able to fit 14 graham crackers on my sheet pan and there was still a little space around the edge.  When I make them again (which I definitely will), I’ll use a slightly smaller sheet pan.  

Butter and sugar mixture covering the previous layer. After being in the oven for 10 minutes.

The flavor was great! My husband couldn’t stop raving about it.  The final product wasn’t the most beautiful thing I’ve ever seen, but taste definitely made up for that.  I think if I used the smaller sheet pan the toppings would have filled up more evenly across the surface.

Final product minus a few... test samples... mmmm...

Regardless, I highly recommend it.  You can get the recipe below, or directly from the source at Martha Stewart.

Salted Toffee Chocolate Squares

From: Martha Stewart.com

Ingredients

• 13 graham crackers

• 1 bag (8 ounces) toffee bits

• 1 1/2 cups coarsely chopped toasted natural almonds

• 1/2 cup sugar

• 1 cup (2 sticks) unsalted butter

• 3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips

• 3/4 teaspoon coarse salt

Directions

1. Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.

2. In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)

Enjoy!